Ingredients
- 1 3/4 cups cake flour, sifted
- 1 cup plus 3 tablespoons superfine sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons col unsalted butter, cut into pieces
- 3/4 cup milk, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon fresh lemon juice
- 4 large egg whites, room temperature
- 1/2 cup mixture of confetti quins and star quins
Preparation
Step 1
1. Preheat the oven to 350. Line a cupcake pan with cupcake liners.
2. Into the bowl of an electric mixer fitted with the paddle attachment, sift together the flour, sugar, baking powder, and salt. With the mixer running on low speed, gradually add the butter one piece at a time. Beat until all of the butter has been incorporated, about 3 minutes. The mixture should have a fine crumbly cornmeal-like texture.
3. In a medium measuring cup with a spout, combine half of the milk, the vanilla, and lemon juice. In a separate measuring cup, gently whisk the egg whites and remaining milk.
4. With the mixer running on medium low speed, gradually add the vanilla mixture and beat for 5 minutes. Scrape the sides and bottom of the bowl with a rubber spatula. Add the egg white mixture in three parts, scraping down the sides of the bowl after each addition. Reduce the speed to low and beat for 1 more minute. Gently fold in the confetti quin mixture (be careful not to over mix) the batter will be thin. Fill the cupcake liners two-thirds full.
5. Bake until a wooden pick inserted into the center comes out with a few crumbs, 17-20 minutes. Carefully remove the cupcakes form the pan immediately, put them on a wire rack, and let cool completely.
6. Frost. Store the cupcakes loosely covered at room temp for up to 2 days.